If you are not worrying about the size of your hips and want a burger that packs amazing flavour then these are your men (not boys, men. We’re using whiskey kids!). This is a play on The Pioneer Woman’s Spicy Whiskey BBQ Sliders, which although look so delicious lose all appeal with the whole meat thing.
Chipotle peppers can be a bit hard to find around these parts. If you live in America then I am very jealous of your access to chipotles and Daiya cheese but over here you might have to order the peppers online or go to a specialty shop. I picked up mine from the James St Markets hidden beneath one of the fruit benches. It was love at first sight.
This is the brand of chipotle peppers that I picked up. If you can find ones in Adobo sauce then go for them. The sauce is amazing.
For this you will need:
150g firm tofu
400g brown lentils
1 tablespoon LSA meal
1 “beef” stock cube, I use Massel
butter, a lot of butter. I use Nuttelex
1 red onion, diced
1/4 cup Jack Daniels Whiskey
1 1/4 tablespoon chipotle peppers in sauce, chopped
1 cup BBQ sauce
rocket and baby spinach
Some silly person deleted the first few photos of this post off my camera so I apologize for the missing steps. Just imagine the photos are in here. You are getting really good at that.
Start by processing the tofu, chickpeas and lentils in a food processor making sure to leave it slightly chunky. You don’t want to turn it to paste.
In a bowl combine the tofu mix with the LSA meal,
crumbled “beef” stock and flour.
Now shove your hands in there and mix it all around until the mixture comes together nice and firm. You may need some more flour.
In a large fry pan heat 1/2 cup – 3/4 cup of butter with some olive oil. This may seem like a whole world of too much butter but if that is the way you think then I don’t think we can be friends any longer…
While the butter is melting form your tofu mixture into burger patties.
Fry both sides of the patties so that they are cooked through but not brown.
Once the patties are done remove them from the pan and leave to the side on some paper towel.
Now with all of that yummy left over butter/oil fry the red onion.
Once the onions start to brown pour in the whiskey and leave to bubble. While it’s bubbling poor yourself a glass. You deserve it.
Add in the BBQ sauce
and the chipotles. Give it a good stir around and have a taste. Add in some pepper or some more chipotles if you want an extra kick.
Now this is the important part. Return the burger patties to the pan and coat them in the chipotle-whiskey mixture. Reduce the heat to low and leave it all to do its thing until the sauce surrounding the burgers starts to reduce and caramelize. Oh my golly, just thinking about it is making me drool.
While heaven is being created over there grab your butter again and generously coat some bread rolls. Pop them under a grill until they are nice and golden. By then the burger patties should be done.
Serve the burgers with a bit of greenery if you want. Or don’t, it’s up to you. But do make sure you spoon on some extra chipotle-whiskey sauce.
One is never enough so while you are there throw another one on your plate. Who needs the extra exercise to get up and make a second burger?
Actually… come to think of it, I probably do now…